Cabbage rolls
Stuffed cabbage rolls with sweet cabbage and smoked meat
Usually, I prefer stuffed cabbage rolls with pickled cabbage, but sometimes sweet cabbage is really worth all the effort. I've made them several times, especially when I couldn't find good pickled cabbage, and they turn out very tasty if you pay attention to the steps. It's a bit more of a hassle with blanching the leaves, but the result is clearly different from fasting rolls or those made in a hurry.
Quick info
Total time: about 3 hours
Preparation: 45-60 minutes (depending on how quickly one can roll the cabbage)
Cooking: 2 hours on low heat
Servings: 10-12, depending on the size of the rolls
Difficulty: medium
Recipe type: main course, suitable for lunch or special occasions
Ingredients
1 kg fresh pork
1 kg smoked pork shoulder
2-3 large onions
1 can (400g) tomatoes in juice
1 glass (about 180-200g) rice
2-3 medium sweet cabbages
A few thin slices of smoked bacon (for the bottom of the pot)
1 teaspoon dried thyme
Salt and pepper to taste
2 bay leaves
For blanching the cabbage:
2 liters water
1 tablespoon salt
1 glass (about 200 ml) white wine vinegar
Preparation method
1. Preparing the cabbage
Boil 2 liters of water in a large pot (4-5 liters). When it starts to boil, add the salt and vinegar. Wash the cabbages and remove the cores, then place them one by one in the boiling water, each for 2-3 minutes, to soften the leaves. Carefully remove them and let them cool in a bowl.
Once cooled, peel the leaves one by one. Cut the thick vein next to the core, and if the leaves are too large, cut them in half. The leaves that cannot be used for wrapping should be finely chopped and set aside.
2. The filling
Wash the fresh pork, pat it dry, and cut it into suitable cubes. Do the same with the smoked pork shoulder - slice it, chop half of it together with the fresh meat (I use a meat grinder). The other half of the smoked meat is kept for layering.
Peel and chop the onion. Rinse the rice well in several waters.
In a large bowl, combine the minced meat (fresh and smoked), onion, rice, salt, pepper, and dried thyme. Mix everything until well combined.
3. Rolling the cabbage rolls
Take a cabbage leaf, place about a tablespoon of filling, roll it tightly, and tuck in the ends. Form all the rolls the same way, so they are a suitable size, neither too small nor too large.
4. Arranging in the pot
Use an enameled pot with higher sides. Line the bottom of the pot with slices of smoked bacon and half of the chopped cabbage.
Place the first layer of rolls, then add slices of the remaining smoked shoulder and bay leaves on top. Continue with another layer of rolls and cover everything with the remaining chopped cabbage.
5. The sauce
Blend the canned tomatoes in juice. Mix with about 500 ml of the water in which the cabbage boiled. Pour the resulting sauce over the rolls, enough to partially cover them.
6. Boiling
Place the rolls to cook on low heat, covered. They should simmer slowly for about two hours. You can check after an hour and a half, but usually, they don’t need adjustments. The rolls are ready when the cabbage and rice are soft.
7. Serving
Serve hot, with sour cream and homemade bread (when I have time, I make it on the hearth, but it’s not mandatory).
Why I make this recipe often
I choose stuffed rolls with sweet cabbage when I don’t have pickled cabbage available or when I want to use smoked meat in a more balanced combination. I love them because they turn out tender, and the cabbage doesn’t overpower the flavor of the meat and smoked meat. They are quite filling, and if there are leftovers, they keep well from one day to the next.
Tips and variations
Tips
- If the cabbage is tougher, let it blanch a little longer, but don’t overdo it so the leaves don’t tear.
- The rice shouldn’t be too much; otherwise, the rolls will be bland and fall apart easily.
- Don’t skip the bacon at the bottom of the pot – it prevents sticking and adds flavor.
Substitutions
- You can use only fresh meat if you don’t have smoked meat, but the final taste will be less intense.
- Smoked bacon can be replaced with a few small pieces of pancetta.
- In the absence of canned tomatoes, you can use tomato paste, but it shouldn’t be too sour.
Variations
- If you don’t want rolls with pork, you can try beef or a mix of pork and beef.
- For a lighter version, reduce the amount of bacon and smoked meat.
Serving ideas
- The rolls are good with rich sour cream, directly on the plate.
- They go well with polenta if you don’t have homemade bread.
- In season, you can add a few sprigs of fresh dill on top when serving.
Frequently asked questions
What kind of rice is suitable for stuffed rolls with sweet cabbage?
Round-grain rice is preferred because it binds the mixture well and doesn’t remain hard after boiling.
What should I do if the cabbage leaves tear while blanching?
Use them for the bottom of the pot or chop them for the top layer, don’t throw them away.
Can I use ground meat directly from the store?
Yes, but it’s important that it’s fatty enough. If it’s too lean, the rolls will turn out dry.
How much liquid should cover the rolls?
It’s enough for them to be covered three-quarters. They don’t need to be completely submerged in sauce.
Can I freeze stuffed rolls with sweet cabbage?
Yes, they can be frozen after boiling, preferably in small portions.
Nutritional values (estimate)
An average serving (about 3-4 rolls with a little sauce) has around 450 kcal.
Proteins: 25-30 g
Carbohydrates: 25-30 g
Fats: 25-28 g
Values may vary depending on how much smoked meat or bacon you use. Stuffed rolls with sweet cabbage are less acidic than those with pickled cabbage but just as hearty.
Storage and reheating
The rolls can be stored in the refrigerator, covered, for up to 4 days. They can be reheated on low heat, with a little water or sauce, so they don’t dry out. They can be frozen and last without problems for 1-2 months. After thawing, it’s best to heat them directly on the stove, not in the microwave.
Ingredients: 1 kg fresh pork meat, 1 kg smoked pork thigh, 2-3 large onions, 1 can of 400g tomatoes in broth, 1 glass of rice, salt and pepper to taste, 1 teaspoon of dried thyme, 2 bay leaves, 2-3 sweet cabbages, a few thin slices of smoked pork fat to cover the bottom of the pot in which we will boil the cabbage rolls. For souring the cabbage: 1 heaping tablespoon of salt, 1 glass of white wine vinegar, a pot of 4-5 liters, 2 liters of water.
